A little taste of Mumbai’s Irani bakery tradition, baked at home. Rich, buttery and gently scented with cardamom, mawa cake is the kind of old-fashioned treat that makes a cup of chai or Coffee (for me) feel special. The best part? You can make the mawa (also called khoya) from milk powder in just a few minutes, then fold it into a beautifully tender cake.

This recipe brings together a quick stovetop homemade mawa method and a classic egg-based mawa cake. The mawa is prepared first and cooled before it goes into the batter.

Recipe at a Glance

• Yield: One 8-inch round cake or approximately 15–16 small cupcakes
• Preparation: Approximately 20 minutes, plus cooling time for the mawa
• Mawa cooking: About 5 minutes
• Baking: Approximately 40–50 minutes for a cake, 15–20 minutes for cupcakes
• Oven: 160°C (320°F), conventional setting

Ingredients

For the Quick Homemade Mawa (Khoya)

• 1 cup (125 g) full-fat milk powder, unsweetened
• ½ cup (120 ml) whole milk, room temperature or warm
• 3 tablespoons ghee (clarified butter)

Alternative: If you have fresh unsweetened mawa from an Indian grocery, use 200 g in the cake instead.

For the Mawa Cake

• 200 g all-purpose flour (maida)
• 200 g unsalted butter, softened
• 300 g caster or fine granulated sugar
• 4 large eggs, separated
• Approximately 200 g cooled homemade mawa (from above), or store-bought unsweetened mawa
• 1 teaspoon baking powder
• ½ teaspoon ground green cardamom (elaichi)
• Optional: a small handful of sliced almonds or pistachios for topping

Step 1: Make the Mawa

1. Place a heavy-bottomed non-stick pan over medium-low heat and melt the ghee.
2. Pour in the milk and stir to combine.
3. Add the milk powder in three additions, mixing thoroughly each time to smooth out any lumps.
4. Keep stirring as the mixture thickens. After roughly 3–4 minutes, it should begin to pull away from the sides of the pan.
5. Cook for about another minute, stirring continuously, until it gathers into a soft mass. Do not let it brown or scorch.
6. Transfer the mawa to a bowl and allow it to cool completely. Once cool, crumble or grate it if necessary so it mixes evenly into the cake batter.

Arukhana tip: Gentle heat and constant stirring are the secrets to creamy mawa. Full-fat milk powder gives the richest result.

Step 2: Prepare the Cake Batter

1. Preheat the oven to 160°C (320°F) using the conventional baking setting. Grease and line an 8-inch (20 cm) round cake tin with baking parchment. For individual cakes, line a muffin tray.
2. Separate the eggs into two clean bowls, keeping all traces of yolk out of the whites.
3. Beat the egg whites until they form stiff peaks, then set aside.
4. In a separate large bowl, beat the softened butter, sugar and egg yolks until pale and creamy.
5. Add the fully cooled, crumbled mawa and cardamom. Mix until evenly distributed.
6. Whisk together the flour and baking powder, then fold into the butter mixture just until combined. The mixture will be quite thick.
7. Fold in a small spoonful of the beaten egg whites to loosen the batter, then gently fold in the remaining whites in batches. Avoid vigorous stirring so the cake stays light and fluffy.
8. Transfer to the prepared tin and smooth the surface. Sprinkle with sliced almonds or pistachios if using.

Step 3: Bake

1. Bake the 8-inch cake for approximately 40–50 minutes, checking toward the end. For cupcakes, begin checking after 15–20 minutes.
2. The cake is ready when the top is golden and a skewer inserted into the centre comes out clean or with a few dry crumbs. Ovens vary, so rely on the skewer rather than the clock alone.
3. If the surface is browning too quickly, tent it loosely with aluminium foil for the remaining baking time.
4. Let the cake rest in the tin for 10–15 minutes, then move it to a wire rack to cool before slicing.

How to Serve

Enjoy a thick slice with masala chai or coffee. The buttery, milky crumb and fragrant cardamom need very little decoration. Cupcake-sized mawa cakes also make lovely tea-time treats to share.

Helpful Tips and Frequently Asked Questions

Can I use store-bought mawa?

Absolutely. Use 200 g unsweetened mawa. If it is firm, grate or crumble it finely before mixing it into the batter.

Why is my cake dense?

Mawa gives this cake its characteristic rich crumb, but overmixing after adding flour or deflating the whipped egg whites can make it heavier. Fold gently, and make sure the mawa is cool before adding it.

Can I reduce the sugar?

This version follows a traditional sweet, bakery-style cake formula. Reducing sugar substantially can affect moisture and structure; a reduced-sugar version would need separate testing.

How should I store it?

Keep the fully cooled cake in an airtight container in the refrigerator for up to 3–4 days; let a slice return to room temperature before serving. Refrigerate unused homemade mawa promptly and follow safe storage practices.

A Note on the Inspiration

This Arukhana adaptation combines the stovetop mawa technique shared by Aarti Madan with the classic cake proportions and folding technique from The Aspiring Home Cook. Method descriptions and serving notes have been newly written for this combined version.

Have you tried homemade mawa cake? Tell us in the comments whether you prefer yours as a thick slice or a little bakery-style cupcake!